Sunday, April 27, 2014

Mushroom Ravioli with Spring Herb Pesto

This is what I like to call "lazy Sunday" food. It's hearty and comforting, and on a dark, rainy day like this one, it definitely hit the spot. The meaty mushrooms and lemony ricotta pair perfectly with the fresh herb pesto (and a glass of white wine).

If you want to make this dish for entertaining, I recommend serving it with grilled filet mignon or sirloin steak. Enjoy!


 (We're full...)

1. Melt butter and olive oil in a large skillet over medium heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally.

2. Add minced mushrooms and cook 2 minutes longer. Season with salt and pepper.

3. Turn heat to medium-high and add white wine. Simmer until wine has evaporated, about 5 minutes.


4. Turn heat off and add breadcrumbs, thyme, parsley, lemon zest, ricotta and parmesan. Season with salt and pepper and stir to combine. Set aside to cool.


5. While the filling cools, combine pesto ingredients in a blender until smooth; adjust seasonings as needed, transfer to a bowl and set aside.


6. Lay 12 wonton wrappers on a cutting board or baking sheet and place a scoop of filling onto the center of each. Use your fingertip to run water around the edge of each wonton and top with another wonton, pressing lightly to seal.



7. Bring a large pot of salted water to a boil. Working in batches, cook ravioli until cooked through (they will start to float). Drain.
8. To serve, spread pesto onto each plate and top with 3 raviolis. Finish with more grated cheese, if desired.

Mushroom Ravioli with Spring Herb Pesto
Serves 4

All you need:
Mushroom filling
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, peeled and minced
2 garlic cloves, minced
8 oz. sliced portobello mushrooms, minced
8 oz. white button mushrooms, minced
1/2 cup white wine
1/4 cup breadcrumbs
2 teaspoons fresh thyme leaves
1/4 bunch fresh flat-leaf parsley, chopped
1/3 cup low-fat ricotta cheese
Zest of 1 lemon
3 oz. grated Parmigiano-Reggiano cheese
Salt and pepper, to taste

Spring Pesto
2 cups baby arugula
2 cups basil leaves
2 oz. Parmigiano-Reggiano cheese
1/2 cup slivered almonds, toasted
1/2 cup olive oil
Salt and pepper, to taste

24 wonton wrappers

All you do:
1. Melt butter and olive oil in a large skillet over medium heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally.
2. Add minced mushrooms and cook 2 minutes longer. Season with salt and pepper.
3. Turn heat to medium-high and add white wine. Simmer until wine has evaporated, about 5 minutes.
4. Turn heat off and add breadcrumbs, thyme, parsley, lemon zest, ricotta and parmesan. Season with salt and pepper and stir to combine. Set aside to cool.
5. While the filling cools, combine pesto ingredients in a blender until smooth; adjust seasonings as needed, transfer to a bowl and set aside.
6. Lay 12 wonton wrappers on a cutting board or baking sheet and place a scoop of filling onto the center of each. Use your fingertip to run water around the edge of each wonton and top with another wonton, pressing lightly to seal.
7. Bring a large pot of salted water to a boil. Working in batches, cook ravioli until cooked through (they will start to float). Drain.
8. To serve, spread pesto onto each plate and top with 3 raviolis. Finish with more grated cheese, if desired.

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